Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful combination of tender peppers filled with a savory blend of chicken, cheese, and sweet corn. Perfect for any occasion!
Ingredients
Scale
- 4 medium poblano peppers
- 3 boneless skinless chicken breasts (about 1 lb), diced
- 1 cup sweet corn (fresh or frozen)
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 tsp cumin
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Slice poblano peppers lengthwise and remove seeds.
- In a skillet, heat olive oil over medium heat. Cook diced chicken until golden brown (6-8 minutes).
- Add chopped onion and minced garlic to the skillet; sauté until onion is translucent.
- In a bowl, combine the chicken mixture with cream cheese, shredded cheese, corn, cumin, salt, and pepper. Mix well.
- Generously stuff each poblano pepper with the filling.
- Place stuffed peppers on a parchment-lined baking dish and bake for 25-30 minutes until cheese is bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 385
- Sugar: 3g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg